Mustard greens boiled with penne quickens this restaurant-quality entree
In a 12-quart stockpot, bring water and salt to a boil. Add mustard greens, stirring to submerge and wilt. Boil greens for 5 minutes, uncovered. Stir and add pasta, return to a boil, and boil, uncovered, until pasta is firm to the bite, about 12-15 minutes (consult the pasta package for recommended cooking time for the variety you choose). Drain pasta and greens in a colander, return to stockpot and cover with lid.
While pasta and greens are boiling, heat olive oil in a skillet. Over low-medium heat, sauté anchovies and red pepper flakes, pressing anchovies with the back of a wooden spoon so they melt into the oil. Add chopped garlic and sauté, stirring constantly, just until the garlic begins to color, about 1-2 minutes.
Pour garlic anchovy oil into the stockpot with the hot drained greens and pasta, stir to combine well, and season with freshly ground pepper.
Serve in wide, shallow pasta bowls, sprinkling 1 tablespoon grated Parmesan over top of each serving.